- Green Beans: Putting 1/4 of them in cauliflower rice and the rest we’ll steam and toss with butter and garlic.
- Potatoes: We turned these beauties into a breakfast skillet.
- Tomatillos: We’ll probably turn these into either a salsa or a stew this weekend. We’ll see.
- Green Peppers: We put one into tacos and another into the aforementioned breakfast skillet. The other two will probably go into salads.
- Heirloom tomatoes: We turned one into a glorious BLT and the second into a caprese salad.
- Regular tomatoes: I cut up one for a taco salad. The other two will probably go into regular salads.
- Cherry tomatoes: I cut each of these in half and made a quick pasta sauce (which we ate with Banza chickpea pasta) with onions, garlic, and oregano.
- Yellow Squash: I’ll probably cut this up and add it to a big salad for a Friday picnic.
- Green chiles: I added a few of these to tacos so far. The rest might go in the tomatillo salsa or stew.
Here is the BLT and breakfast skillet:
- Onions – We used one for a breakfast skillet with potatoes and another in cauliflower rice.
- Hot peppers – There are three different types here: Jalapeno (left), shishito (middle), and some unknown long green chiles (right). We used the 4 shishito in cauliflower rice.
- Green tiger tomato – We’ll either use this for another caprese salad, or perhaps roasting with some garlic for a simple side dish.
- Green peppers – We used one in a breakfast skillet and another in cauliflower rice. I’ll use the other two for similar things.
- Garlic – We’ll probably save this, use up the garlic we have, then use this. It is a hardneck variety, so it will last a while.
- Tomatoes – We put one in a corn and tomato salad with Old Bay. We’ll put the others in salad or roast them.
- Not pictured: A beautiful heirloom tomato, just like last week. We made it into another caprese salad with our apartment-grown basil.